These are excellent scones. Light and fluffy. I did have some problems with the moisture content of the pumpkin, requiring closer to 3 cups of flour to bring the dough together, but the end result was still very nice. I also added some nutmeg to the mixture and sprinkled over the scones before baking. The smell in the kitchen was divine.... Looking forward to a cup of coffee and some scones. Thanks spo_rt :)
We sometimes add chocolate chips on special mornings, and two of us can eat the whole batch before evening!
These are fabulous scones, I have made them a number of times now with fresh pumpkin. Easy to make and taste delicious! Always a hit with the flatmates, so I tend to double the recipe so that there are plenty for everyone. I do add some cinnamon and nutmeg to the mixture to add a bit more flavour. They are great right out of the oven with some jam or butter, or on their own. They go a bit dry once cooled, so best eaten when still warm!
As I am gluten and dairy free, my result isn't exactly what becwil75 had in mind. But it was still great. I used a flour mix , (corn starch, potato starch, corn flour, rice flour and sorghum.) next time I will add some fiber and use less sugar,a little more salt and a little lemon peel. The lemon peel because g.f.flours tend to need more flavor, not becuse I think the recipe in general is lacking. Reminded me of the pumpkin scones of my childhood in Oz. Thanks!
These are very good scones. I admit that I'm not a scone baker, it's a new territory for me, and so I think these directions are for a more experienced scone maker! I had trouble with this one; however, I am happy to be eating the fruits of my labor with coffee or tea in the morning! Thanks, Becwil75! Made for Aussie / New Zealand Recipe Swap #19, Group 11, Baby Wallaby.